Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Categories: Chicken
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:

1 pound	skinless, boneless chicken breasts, cut into 1/4-inch strips
3/4 teaspoon	ancho chile powder
1/2 teaspoon	garlic salt
1/4 teaspoon	ground cumin
	Cooking spray
1/8 teaspoon	grated lime rind
2 tablespoons	fresh lime juice, divided
1/4 cup	light sour cream
2 tablespoons 1%	low-fat milk
1/2	ripe peeled avocado, diced
2 cups	packaged angel hair slaw
1/2 cup	thinly sliced green onions
1/4 cup	chopped fresh cilantro
1 tablespoon	canola oil
1/4 teaspoon	salt
8 (6-inch)	corn tortillas

1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.

2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.

3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.

4. Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.

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